Lemony Orzo with Spring Vegetables, Garlic, and Herbs

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 leeks (white and light green parts only, halved and sliced, washed well (see notes)

3 tablespoons extra-virgin olive oil

2 cup orzo

½ teaspoon kosher salt

1 lb. asparagus spears (trimmed and cut into 1-inch pieces)

1.5 cup frozen peas (or fresh)

2 cup packed baby spinach

¼ cup chopped fresh dill

2 tablespoons chopped fresh chives

½ cup crumbled feta cheese (optional, plus more for sprinkling on top)

1/2 cup extra-virgin olive oil

juice and zest of 2 lemons

2 cloves garlic (grated on a microplane zester)

½ teaspoon kosher salt

Directions

In a large pot or deep skillet with a cover, sauté the 3 leeks (halved, sliced, and washed) in the 3 tablespoons extra-virgin olive oil over medium heat, until leeks have softened but haven't browned (about 3-5 minutes).

Add the 2 cups orzo and stir to coat in the leek and olive oil mixture. Add 4 cups water and the ½ teaspoon kosher salt. Bring to a boil, cover, and simmer on low for 8 minutes, until orzo is almost cooked.

Add the 1 lb. asparagus spears and 1.5 cup frozen peas. Stir together. Cook, covered on low, for 2 more minutes. Then, turn off heat and keep covered for 5-10 more minutes- the vegetables will finish cooking from the residual heat of the orzo - until asparagus is bright green.

Meanwhile, mix the dressing. In a small bowl or glass measuring cup, whisk together the extra-virgin olive oil, juice and zest of 2 lemons, 2 cloves garlic (grated on a microplane zester), and ½ teaspoon kosher salt. Set aside.

Turn off heat. Stir in the 2 cups packed baby spinach to the orzo in the pot and cover for a minute or so, until wilted from the residual heat. Stir in the ¼ cup chopped fresh dill and 2 tablespoons chopped fresh chives, as well as the dressing (you can do this directly in the pot on the stove or transfer everything to a serving bowl). Taste and adjust seasoning if needed.

Serve, topped with crumbled feta, chopped herbs, and a drizzle of olive oil, if desired.

Nutrition

• Calories: 412 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Sodium: 605 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 11 g